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I have been making these stuffed mushrooms for years now. I don’t have a recipe for them. I usually add a little of this, and a little of that. They are always a hit when I make them. My husband loves them, and he usually eats about 15 of them all by himself. I have to say, they are quite addictive! Well, I made them last night for a special steak dinner, and I wrote out the measurements. Now I can share the recipe with all my family and friends that request it. I hope you enjoy it as much as we do! There were a total of four people here last night for dinner. Between the 4 of us, we almost demolished 32 oz of mushrooms! That’s alot of mushrooms. So, if you are making this for a crowd, you might want to triple the recipe.

Bacon Stuffed Mushrooms

Source: The Cooking Nurse Original Recipe

16 oz package of whole mushrooms, washed and stems discarded

(16 oz) 1/3 less fat cream cheese, softened

1/2 stick real butter, melted

1/2 teaspoon onion powder

1 teaspoon garlic powder

1/8 teaspoon black pepper

2 teaspoons parsley flakes, plus more for garnish

1/4 cup Parmesan cheese

1/2 cup real bacon bits

Preheat oven to 350 degrees. Wash mushrooms well, and discard stems. In a medium-sized bowl, combine cream cheese, onion powder, garlic powder, pepper, parsley flakes, Parmesan cheese, and bacon bits. With a spoon, divide cream cheese mixture evenly between mushrooms. Place the mushrooms cream cheese side up, in a greased 9×13 inch pan. Depending on the size of your mushrooms, you may need an additional pan as well. Sprinkle mushrooms with additional parsley. Bake for 45 minutes, or until mushrooms have softened. Enjoy! They make an excellent side dish to any kind of grilled meat, or are great as an appetizer.